Pedro Balda

In between teaching oenology at Logroño University, completing his PhD in ampelography, managing the fab Ermita del Conde winery in truly remote eastern Ribera del Duero, and making wine in Chile (!), Pedro makes some 1,500 bottles of two quite distinct, spectacular low yield Tempranillos from around 1.5 hectares of old bush vines planted by his grandfather on the fringes of the village of San Vicente. We buy whatever meagre allocations he offers us each year of his Cosecha, which is fermented with natural yeasts, made without recourse to either cooling or sulphur, aged in French oak for some 13 months, and bottles unfiltered.